For those of you that have tried the “cactus chips/dip” at your local Boston Pizza (Kelsey’s used to serve up a similar appetizer), I’ve located the recipe and also a suggested tweak(s) which I’m playing with. The raw recipe was great and we served it to guests this weekend and they loved it (it also went very well as a tzatziki-like sauce with chicken/shrimp shish kabobs and my pterodactyl eggs – an alepeneo meatball delight).
Boston Pizza describes their dish as; “Spicy and thinly sliced fried potatoes served with our mouth-watering cactus dip – a rich blend of crushed chilies, green onion, sour cream and Parmesan.”
I like this dish (dip) with either a thick-cut potato chip (or you can make your own too) or a cracker plate (with crackers, cheeses, etc.) – although I’ll now also use it as a garnish for future grilled meats/vegetables in the summer.
For my tweaks, in the recipe below, I’d cut the red pepper in half and make up the other half with crushed chillies. The second tweak that I’m going to try it with my own home-made creamy caesar dressing.
Full Recipe(makes quite a bit, you may want to make a half-lot)
- 32 ounces caesar salad dressing 
- 12 ounces sour cream 
- 3 ounces parmesan cheese 
- 3 ounces scallions
- 1 teaspoon red pepper seasoning
Mix everything together.
Shelf Life: 2 Days.